I'm making DH breaded/fried/baked pork chops tomorrow. I use the recipe from his mom - and it definitely isn't low carb.

I've tried making this for DH and just adding in my naked pork chops (with just seasoning) and they tend to come out kind of tough. I keep thinking I should coat them in something and brown in the skillet (like I do his) and then bake them.

Any suggestions for something for the coating that wouldn't involve bread or cracker crumbs? I've thought about pork rinds and parm cheese. Anyone use this combo? Should I fry them? I just don't want to have tough chops for myself .

I criss cross two pieces of bacon on a pam sprayed cookie sheet, lay a pork chop down, top it with a slice of each of these: onion, tomato, green/red pepper and a slice mushroom. Take the strips of bacon and cross back over the pile of veggies. Cook for 45 minutes to one hour.....Delish!

I pound out pork chops until they are fairly thin (1/4" or so), rub some seasoning on them, dip them in egg wash (egg and water or cream), bread them with almond flour, the pan fry in olive oil (or lard or other preferred frying oil would be fine). I've had some issues with almond flour alone sticking to other foods, but the pork chops always come out great this way. Also, make sure you don't overcook the pork. I cook them until they are about 150-160 F.

I have used Jennifer Eloff's gluten free flour for breading and just add whatever seasonings i like and it works great for chicken and pork. I've used it for chicken Parmesan and added Parmesan cheese, garlic and Italian seasonings and we couldn't tell the difference. I also used it to make shake and bake pork chops too with a low carb shake and bake recipe. I scaled the recipe down the first time I made it to make sure I liked it first.